Enter– these cake-y, pumpkin almond butter cookies with chocolate chips and toasted pecans. The kicker… no flour or even flour substitutes! Seriously. Just combine a handful of ingredients in a single bowl and you, too, will arrive at these special little treats.
Thank you, @kosmakitchen for this amazing recipe!
Pumpkin Almond Butter Cookies
Yield:About 12 cookies
Prep time: Approx. 15 minutes
Total Time : 45 minutes
List of Ingredients
3/4 c pumpkin puree
2/3 c almond butter
1/3 c coconut sugar
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1 tsp baking soda
1/4 tsp salt
1/4 c dark chocolate chips
1/4 c pecan halves
1. Simply preheat the oven to 365F.
2. Combine the first seven ingredients in a large bowl and stir until incorporated. Mix in the dark chocolate and pecans.
3.On a silicone lined baking sheet, spoon on ~2T cookies. The batter will be quite liquid-y but they will firm up. Just leave a little room between them.
4.Bake for 15 minutes or 12-18 minutes or until browned but not burned
5.. Remove from the oven and let them cool down, they will become crispier when they are cool. Enjoy!
Did you make this recipe?
Tag @ranchopecana on Instagram and hashtag it #PecanCravers